Deviled Eggs with Dukkah

Name: Deviled Eggs with Dukkah
Yield: Serves 4 to 6
Ingredients: 2 tsp black peppercorns; 1 Tbsp coriander seeds; ½ cup [70 g] shelled pistachios, roasted; 2 Tbsp toasted sesame seeds; 1 Tbsp cumin seeds; ½ cup [70 g] roasted unsalted almonds; 1 Tbsp fennel seeds; Aleppo pepper, for garnish; 2 tsp dried thyme; 2 tsp Aleppo pepper; 2 Tbsp poppy seeds; 1 tsp fine sea salt; 2 tsp sumac; fine sea salt and freshly ground black pepper; 1½ tsp Dijon mustard; 2 Tbsp mayonnaise; 6 large eggs; 2 Tbsp plain Greek yogurt, low or full fat; 2 Tbsp dukkah, plus more for garnish

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

Much more than just a garnish, the dukkah in this updated classic adds crunchy texture as well as body to the smooth yolk filling. If you’re not looking for the spicy kick of Aleppo pepper to top things off, substitute a sprinkle of sumac. The dukkah recipe itself is flexible; if you are missing one or two ingredients, just leave them out. You’ll get about 1½ cups [200 g]; store extra in a tightly sealed jar.